Graham Crackers Recipe -
Graham Crackers Recipe

Graham Crackers

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"A sweet whole wheat cracker. These are very versatile. They can be eaten plain or used in recipes as whole crackers or just crumbs."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings


  1. In a medium bowl, cream together the shortening and brown sugar. Stir in the vanilla. Combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the milk. Cover and chill dough until firm.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into rectangles. Place 1/2 inch apart onto the prepared cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven, or until crisp. Edges will be golden brown. Remove from baking sheet to cool on wire racks.
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Reviews More Reviews

Most Helpful Positive Review
Jun 11, 2010

Great recipe! I used butter instead of shortening, 1 & 1/2 c. of wheat flour, 1 c. of wheat germ and 1/2 c. of all-purpose flour. I doubled the vanilla, added 1 tbsp. of cinnamon and like everyone else used 1/2 cup of milk. I chilled the dough and cut it into shapes with various shaped cookies cutters. I also cut some into the traditional shaped rectangles using a pizza cutter and then poking some holes with a fork. These are too cute. They smell great and taste even better.

Most Helpful Critical Review
Jul 05, 2010

3 because it would have not worked if I did not double the milk like others said. I should have doubled the vanilla. I used this recipe to make smore cookies (from another recipe) for the 4th of July. Melted 1 cup of chocolate chips and 4 Tbs of butter and set in fridge for 30 min. Then softened marshmallow fluff in the micro for 15 seconds and spread it on to make smore cookies. (Store in fridge)

Feb 03, 2007

Amazing recipe! I just found it, but have made it twice already. My kids love it. I substituted one cup of whole wheat flour for 1/2 cup of wheat germ and 1/2 cup of ground flax seed. I also added a tablespoon of cinnamon (we love cinnamon) and doubled the vanilla. And, like the others suggested, I did double the milk to 1/2 cup. The first time I did not put the batter in the refrigerator but it still turned out fine. We also prefer them rolled out thin. They are not so much like the store bought ones that way. They really taste better! I also substituted a stick of butter for the shortening (healthier). And, I sprinkled it with cinnamon/sugar and rolled it into the dough before I cut them. My kids are young and like them smaller. Just make sure you cut them before you bake them! Thanks for such a great, simple recipe. No more Nabisco for us!

May 08, 2008

These are terrific! My toddler loves crackers and I wanted to find something that would be more healthy than whole wheat Ritz. These fit the bill - I substituted 1/2 c flax seed (next time I'll grind it) and 1/2 c of oat bran for 1 c of the whole wheat flour and upped the milk to 1/2 c based on others' suggestions. I used my silicone (Silpat) baking mats and rolled the dough right on it as thin as I could. I cut the dough into little rectangles w/ a pizza cutter and sprinkled cinnamon sugar (1 T sugar + 1/2 t cinnamon) over them. After they had cooled I broke the crackers apart along the lines I made w/ the pizza cutter, which worked great. The crackers that came out soft I put back in the oven (after I had turned it off) and left them overnight. This morning they were all wonderfully crispy! Next time I think I will cut back a little on the brown sugar, especially if I use the cinnamon/sugar topping again. I'm so glad I found these!!

Sep 22, 2008

used butter not shortening, and 1/2 a cup of milk, sprinkled with cinnamon sugar and we love them!!!!

Sep 29, 2005

I gave this recipe a 5 star review because it makes an AWESOME cheesecake crust. My children like to eat them just as crackers, and everyone likes the crusts they make.

Aug 25, 2006

This cracker recipe is wonderful!! My kids, from my toddler to my teenager all loved them and gobbled them up! I made some plain as the recipe directs, and I also sprinkled some with a mixture of 1 tsp. cinnamon to 1 Tbsp. granulated sugar before baking. I liked the cinnamon variety better, although the plain was good too and went just as fast. I was surprised at how great a yield I got from one recipe. I tried a short cut and rolled them out directly on the cookie sheet, and then used a pizza cutter to cut them into crackers. I then broke them apart after they were done baking and had cooled a bit. The edges are a little crumbly that way, but it goes much faster. Using parchment paper would have been a great idea too, which I will do next time!

Jan 11, 2005

Great cracker. I had to add more milk however, to make the dough pliable. Also, very important to roll these out very thin. If not, then it becomes a cookie with a very heavy wheat flavor.


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  • Calories
  • 119 kcal
  • 6%
  • Carbohydrates
  • 18.2 g
  • 6%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 74 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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